2 c. Sun-Maid raisins
1 (14 oz.) can sweetened condensed milk
1 tbsp. lemon juice
1 c. (2 sticks) butter, softened
1 1/3 c. firmly packed brown sugar
1 1/2 tsp. vanilla
2 1/2 c. Quaker oats oatmeal
1 c. all-purpose flour
1 1/2 c. chopped walnuts
1/2 tsp. baking soda
1/4 tsp. salt (optional)

Preheat oven to 375 degrees. Grease 13 x 9 inch baking pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat, cool slightly and set aside. Beat butter, sugar and vanilla until fluffy. Add remaining ingredients, blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisins mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool. Cut into 1 x 2 inch bars. Makes 4 dozen.